Homemade Larabar recipes

[tstowater]

I did a Google search on RS and didn't find anything on point other than Ray mentioning that he does this. Anyway, my CrossFit gym is doing the Lurong Paleo Challenge for the next 8 weeks and this is one of the foods I would like to look into. Also, the time period will include my trip to Nevada for a mule deer hunt and I would like to stay on track if possible.

Thanks for the help, Todd

If you have something else I should look at, please let me know. BTW, adapted a crockpot chicken recipe to pheasant last night and family absolutely loved it.

 

[Jason Snyder]

I crock pot pheasants all the time, absolutely delicious. I like cooking them with some wine, onions, apples, oranges and celery, and serving it over wild rice/brown rice.

 

[Stid2677]

Larabars are date based and you can use about anything. I keep mine frozen until I leave for a trip.

Ingredients
• For cherry pie larabars
• Nonstick cooking spray or mild vegetable oil for the pan
• 1 cup packed dried cherries
• 1/4 cup packed, pitted, soft whole dates
• 1 cup warm water
• 1 cup raw almonds
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt (optional)
Directions
• 1. Line a 9-by-5-inch loaf pan with plastic wrap and spray with nonstick cooking spray or slick with a touch of oil.
• 2. Combine the cherries, dates, and warm water in a small bowl. (If the dried fruit you are using is already super soft and moist, you can skip the soaking step.) Let stand for 5 to 10 minutes, until the fruit is soft. The exact timing will vary according to the dryness of the fruit. Drain the fruit and pat it dry with paper towels.
• 3. Meanwhile, place the almonds in a food processor and process until finely chopped but not pastelike. Add the drained fruit, cinnamon, and salt (if using). Pulse the ingredients until the fruit is finely chopped and blended and the Larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little bit. This could take up to 2 minutes or so.
• 4. Transfer the Larabar mixture to the prepared pan. Place
 a large piece of parchment paper, wax paper, or plastic wrap coated with nonstick cooking spray or slicked with a touch of oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. Leave the paper or plastic wrap in place. (Alternatively, form the mixture into any size or shape you like, such as balls or mini bars.) Refrigerate for 30 minutes.
• 5. Using the paper or plastic lining the pan, lift the bar mixture from the pan and transfer it to a cutting board. Uncover and cut into 6 bars. Tightly wrap each bar in plastic wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in an airtight container in the freezer for up to 3 months (let the frozen bars thaw for 1 hour before consuming).
Larabar Variations
• Dark Chocolate Brownie Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed, pitted, soft whole dates, 1 cup warm water, 1/2 cup raw almonds, 1/2 cup raw walnuts, 3 tablespoons bittersweet or semisweet chocolate chips or chopped dark chocolate, 2 tablespoons unsweetened cocoa powder, and 1/8 teaspoon fine sea salt (optional).
• Apple Pie Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup dried apples, 1/4 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw pecans or walnuts, 1 1/2 teaspoons ground cinnamon, and 1/8 teaspoon fine sea salt (optional).
• Cashew Cookie Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw cashews, 3 tablespoons bittersweet or semisweet chocolate chips (optional), and 1/8 teaspoon fine sea salt (optional).
• Peanut Cookie Dough Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1 cup 
raw peanuts, 3 tablespoons bittersweet or semisweet chocolate chips (optional), and 1/8 teaspoon fine sea salt (optional).
• Pecan Pie Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1/4 cup raw almonds, 3/4 cup raw pecans, and 1/8 teaspoon fine sea salt (optional).
• Gingerbread Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1/2 cup raw almonds, 1/2 cup raw pecans, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground cloves.
• PB & J Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1/2 cup packed dried cherries, 3/4 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw or roasted peanuts, 1/8 teaspoon fine sea salt (optional).
• Cappuccino Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water,
1/2 cup raw almonds, 1/2 cup raw cashews, 1 tablespoon roasted coffee beans, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt (optional).
• Tropical Escape Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup dried, unsweetened pineapple, 1 cup warm water, 1 cup raw cashews, 1/4 cup dried, unsweetened flaked or shredded coconut, and 1 tablespoon finely grated tangerine or orange zest (preferably organic).
• Oatmeal Raisin Cookie Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup raisins, 1 cup warm water, 3/4 cup raw cashews, 3/4 cup old-fashioned or quick-cooking rolled oats, 1/2 teaspoon ground cinnamon, 1/8 teaspoon fine sea salt (optional).
• Blueberry Cobbler Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed dried blueberries, 1/4 cup packed, pitted, soft whole dates, 1 cup warm water, 3/4 cup raw walnuts or raw pecans, 1/2 cup old-fashioned rolled oats, 1/2 teaspoon finely grated lemon zest (preferably organic), and 1/8 teaspoon fine sea salt (optional).
• Carrot Cake Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1/2 cup packed, pitted, soft whole dates, 1/4 cup raisins, 1/4 cup dried, unsweetened pineapple, 1 cup warm water, 1 cup raw walnuts, 1/4 
cup peeled, shredded carrots, 1/4 cup unsweetened flake or shredded coconut, 2 teaspoons coconut oil, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt (optional).
• Apricot Ambrosia Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups dried apricots, 1 cup warm water, 2/3 cup raw almonds, 1/2 cup unsweetened flaked or shredded coconut, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt (optional).
• Key Lime Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw cashews, 1/3 cup unsweetened flaked or shredded coconut, 2 tablespoons fresh lime juice, 2 teaspoons finely grated lime zest (preferably organic), and 1/8 teaspoon fine sea salt (optional).
• Lemon Pie Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1/2 cup raw almonds, 1/2 cup raw cashews, 2 tablespoons freshly squeezed lemon juice, 2 teaspoons finely grated lemon zest (preferably organic), and 1/8 teaspoon fine sea salt (optional).
• Coconut Cream Larabars
• Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw cashews, 1/2 cup unsweetened flake or shredded coconut, and 1/8 teaspoon fine sea salt (optional).

 

[tstowater]

Thanks Stid. There are some really good looking recipes there.

 

[bizyrok]

Larabars. Interesting - never heard of them. The recipes look good.

 

[mudlickman]

Following.

 

[Ray]

Well, Steve pretty much crushed it. I use a base recipe from everyday Paleo and go from there. I prefer to roll mine into a giant moose turd (it's good though) wrap in stretch film then vac bag in groups of three. Freeze for long term storage. If you put too much coconut oil in they get real greasy in warm weather. Ground up coconut meat will create some oil as will the nuts.